BIG Wontons (Cantonese Style with Crab Meat, Shrimp & Pork )

Wontons are little pockets of joy! Growing up in Hong Kong, I chowed down on these guys all the time. They are not that hard to make BUT as there is a lot of preparation, it takes quite a bit of time to get them ready for the whole family. Most people make them on the weekend with the kids while having lots of laughter. It is kinda like making cookies here with little kids, lots of fun! I especially enjoy making them during Chinese New Year. It's a very welcoming dish to serve to the guests!

The fillings for the wontons are a little bit different every time I make them, depending on my mood. Basic ingredients would be the ground pork and wonton skin.  Tonight, I felt like having seafood, so I added crab meat and shrimp to the filling as well.

Ingredients:

Ground Pork (1 lb - half lean, half regular)

Minced Ginger (1 teaspoon - minced and mashed, use a food processor if necessary)

Medium Shrimp (1/4-1/2 lb - peeled, chopped and mashed. Set aside in a separate bowl)

Crab Meat (1/4 lb - chopped)

Wonton Wrapper - Cantonese style (1 pack, about 50 square sheets)
Silken Tofu (mashed-1/2 a block)

Cabbage (1/8 lb - washed and chopped)

A-Choy/Lettuce (1/4 lb - washed and separated)-see picture below for "A-Choy" available in most Asian supermarkets

Marinade:

Light Soy Sauce (8 tablespoons)
Dark Soy Sauce (5 tablespoons) 

Rice vinegar (2 tablespoons)

Rice wine/Sherry (2 tablespoons)

Sugar (1 tablespoon)

Sesame oil (2 tablespoons)
Dipping for wontons: red rice vinegar

Dipping for A-Choy/lettuce: a bit of hot vegetable oil and oyster sauce

Step 1: Mix marinade, tofu and crab meat with ground pork in a large bowl.

Step 2: Have a small bowl of cool water on the side for sealing the edges of the wonton. Start wrapping as shown below (Tips: do not over-stuff, it will burst and break the wonton skin!)

 

(a) Put a little filling in the middle of a wonton wrapper (leave a little room at corners)

 

(b) Fold the wonton wrapper over to form a triangle. Press around the edge with a bit of water.

(c) Pull the left and right corners together. Press the corners with a little water to seal the wonton.

Step 3: Repeat the same steps until you make enough for everyone. (Tips: wontons freeze well. Put them in 2 zip-lock sandwich bags. No need to thaw out, just boil them in hot broth)

Step 4: Boil up some chicken broth and water (half and half). Dump in some wontons gently over high heat. Make sure wontons are completely immersed into the liquid. When wontons are done, they will float to the top. Let them boil 5 more minutes.Test one to make sure it's completely cooked through.

Step 5: Add A-Choy/Lettuce and boil for about 3 minutes.

Step 6: Turn off heat. Scoop and drain wontons and A-Choy/lettuce. Plating as shown in picture below. Sprinkle spring onions on wontons and pour a little Chinese oyster sauce onto the A-choy/lettuce. Serve immediately!

Enjoy!!

Blue Cheese Sauce Fettucine with Shrimp

I love shrimp. A creamy sauce with succulent shrimp is perfect for dinner time. This simple dish is a great idea for a romantic dinner or a rather formal party meal with your friends and family!

Here's how I made it tonight:

Serves 3-4 people
Ingredients:
Fresh Shrimp (medium to large - about 1/2 lb)
Fresh Leek (2 cups -chopped to small pieces)
Pecans (chopped - 1/4 cup)
Cooking Wine (1/2 cup)
Vegetable Stock (1/2 cup)
Milk or Buttermilk (1/4 cup)
Soft Cream Cheese (1 container, about 8oz)
Blue Cheese Crumble (1/2 cup)
Garlic (2 cloves, chopped to small pieces)

Step 1: In a big pot, cook fettuccine. Drain and set aside.

Step 2: While pasta is cooking, prepare the shrimp. Rinse and peel the shrimp and set aside. No need to season, the sauce will be flavorful enough.

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Step 3: Saute leeks, pecans and garlic with a little olive oil over medium heat.

Step 4: When leeks are softened, add shrimp to the pan.

Step 5: Turn heat to LOW, slowly add milk, vegetable stock, cooking wine and cream cheese to the pan. Keep stirring until cream cheese is completely dissolved. Tips: Allow shrimp to soak in the rich sauce for a few minutes after turning off heat. Do not overcook shrimp. Heat must be low at this step, this sauce burns easily.

Step 6: Remove from heat, toss with fettuccine and blue cheese and serve immediately!

Bon appetit!